Drizzle with crema, sprinkle with remaining cheese and garnish
with red onion slices and avocado slices.
This recipe also makes a fabulous crowd pleasing appetizer by using it to drizzle over top of roasted chicken topped
with red onion slices wrapped in lettuce.
Not exact matches
To assemble, arrange the portobellos caps on a tray or a platter, top
with the corn and bean sauté, sweet potato cubes, the remaining avocado (
sliced), olives, if using, and
red onion.
It's served on a warm brioche bun fully dressed
with homemade chipotle mayo,
sliced tomato,
red onions and spring mix,
with a side of crispy shoe - string fries.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound
red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Top
with arugula, thinly
sliced prosciutto,
red onion and parmesan cheese.
This Asian
Red Cabbage Slaw stands out
with its brilliant purple hue and is accented
with shredded carrots,
sliced green
onion, cilantro, and the...
It's a savory pie
with a beautiful golden brown crust and inside
slices of ham are layered
with eggs, chopped green
onions, grated parmesan cheese and lightly spiced
with crushed
red pepper, along
with salt and pepper.
This Asian
Red Cabbage Slaw stands out
with its brilliant purple hue and is accented
with shredded carrots,
sliced green
onion, cilantro, and the subtle flare of diced poblano and jalapeño peppers.
Remove to serving plates, and top
with a little mayonnaise,
sliced tomato,
sliced red onion, avocado, and grilled
red bell pepper.
Top
with burger,
sliced red onion and roasted jalapeños.
Brittany from Eating Bird Food is taking advantage of the spring's bounty
with this Strawberry Spinach Salad
with roasted asparagus, grilled chicken, crunchy cucumber
slices, avocado,
red onion, toasted almond silvers and a citrus poppy seed dressing.
The second pizza had traditional pizza sauce, mozzarella cheese, and basil, baked in the oven and then topped
with thinly
slice prosciutto, arugula,
red onion, and freshly grated parmesan cheese.
Top
with quinoa,
sliced chicken, grape tomaotoes,
red onion,
sliced or cubed avocado, drizzle generously
with avocado dressing and finish the salad
with chopped cilantro.
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced -
Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon
with 1/3 cup of brown sugar in the large bowl.
Along
with the eggplant, I roast a
red pepper, tomatoes and
sliced red onions.
Love tomatoes and cream cheese on a bagel too,
with a
slice or two of thinly
sliced red onion.
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly
slice 1 small
red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything
with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
1) Peel and
slice the
onions thinly 2) De-seed
red bell pepper and cut into small cubes 3) Saute
red bell pepper cubes and
sliced onions until
onions turn slightly soft and transparent 4) Mix sauteed
red bell pepper,
onions, and corn together
with eggs, milk cream and cream cheese 5) Season
with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray
with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling
with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart
with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve
with a side of vegetable salad (optional)
Remove the crock
with the tomatoes from the oven and add the goat cheese mixture, caramelized
onion and
sliced roasted
red bell pepper to the crock
with the tomatoes.
I made this salad yesterday
with thinly
sliced red and yellow bell peppers and
red onion, and without the peanuts (because I was in a hurry and the peanuts are buried in the chest freezer).
Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top
with the mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2 of a small
red onion (thinly
sliced).
Packed
with sweet potatoes, sweet
sliced apples and tangy
red onion, it's a dish that will leave you feeling satisfied in a...
Arrange the eggplant and
red onion slices in a single layer on one baking sheet; sprinkle
with freshly ground pepper.
Massaged kale, carrot ribbons, and thinly
sliced red onion, topped
with a creamy tahini dressing.
An everything bagel topped
with cream cheese, smoked salmon,
red onions slices, capers and tomato is the best fast food breakfast that I can think of as well.
I didn't bother
with the beans... and I added grated carrots and thinly
sliced red onion to the kale, and sprinkled toasted pumpkin seeds over the whole lot.
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl of thinly
sliced fennel, oranges, avocado and
red onion, which, speaking of myriad possibilities, is also delicious dressed
with orange or lime juice, olive oil, salt & pepper.
I double - stacked 2 patties
with tomato
slices, cilantro, fresh mint, raita (Indian yogurt sauce),
red onion and fried shallots.
Remove flatbread from the oven, and top
with sliced green
onions,
red chile flakes, freshly ground black pepper, and additional grated parmesan, to taste.
2 cups pineapple cut into small chunky wedges 1/2 small
red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn
with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
Roasted Hatch Potato Salad
with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small
red onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
For a savory snack, try hummus on toast
with sliced red pepper, a little chopped green
onion, toasted sunflower seeds, a drizzle of olive oil, and a dash of salt and pepper.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as zucchini
Red onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted
with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
1 c celery, diced 1 c carrots, diced 1 large yellow
onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips
with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c
red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed
with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Place the
sliced Brussels sprouts into a large bowl along
with the
red onion, borlotti beans, half the sunflower seeds, the basil and parsley.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic, minced 1 cup full - bodied
red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
It was called a village salad and it was
sliced cucumbers, green peppers, tomatoes,
red onions, whole pepperoncinis, and kalamata olives
with a large piece of feta cheese in the middle.
Arrange
red onion slices in a rimmed baking dish brushed
with olive oil.
It is filled
with chopped lettuce, cucumber, and
red onion, sun dried tomatoes, chickpeas instead of the hummus sometimes served on sabich, roasted
slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.
Thinly
sliced green bell peppers, roasted
red peppers, a jalapeno,
onion, garlic and fresh chopped tomatoes seasoned
with thyme and paprika are cooked in a skillet until soft, tender and juicy.
My favorite way to dish - up this slightly sweet and savory, tender shredded chicken is wrapped tightly in a crisp Swiss chard leaf
with shredded carrots,
red cabbage, green
onions, cilantro,
sliced almonds and avocado.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup
red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium
onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute
with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Top the pizza
with about 4 ounces of chopped fresh spinach, 4
slices of cooked bacon, and a number of rounds of
red onion.
Equally top each
with beef
slices, noodles,
red onions, bean sprouts, cilantro, green
onion, Thai basil, jalapeño
slices and carrots.
Put them in tortillas
with a bit of
sliced red cabbage tossed in lime and topped
with green
onion dressing (from the slaw link above).
Variation For a more elegant presentation, serve on a bed of lettuce leaves and garnish
with thinly
sliced red onion or radish and a light sprinkle of toasted sesame seeds.
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet
onion, thinly
sliced in rings 1 medium
red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined
with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
But in my family we used to add to potatoes
red onion.When potatoes are in oven put
sliced onion a small bowl
with lemon juice for 15 minutes, then add to baked potatoes.
I top them
with a minty yogurt sauce, and
sliced tomatoes, avocado,
red onion, and sprouts all piled on some seedy buns from Dave's Killer Bread.